Creamy White Chicken Enchiladas (Printer-friendly)
Shredded chicken and Monterey Jack rolled in tortillas, topped with a creamy white sauce and baked until golden.
# What You'll Need:
→ Chicken Filling
01 - 2 cups cooked chicken, shredded
02 - 1 cup Monterey Jack cheese, shredded
03 - 1/2 cup sour cream
04 - 1/4 cup green onions, finely sliced
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
→ White Sauce
09 - 2 tablespoons unsalted butter
10 - 2 tablespoons all-purpose flour
11 - 2 cups chicken broth
12 - 1 cup sour cream
13 - 1 can (4 ounces) diced green chilies
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon salt
→ Assembly and Garnish
16 - 8 small flour tortillas
17 - 1 cup Monterey Jack cheese, shredded
18 - Chopped cilantro, for garnish
19 - Extra green onions, finely sliced, for garnish
# Directions:
01 - Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
02 - In a large bowl, combine shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, ground cumin, salt, and black pepper. Mix until thoroughly incorporated.
03 - In a saucepan over medium heat, melt unsalted butter. Add all-purpose flour and cook, stirring constantly, for 1–2 minutes until the mixture is bubbling but not browned.
04 - Gradually whisk in chicken broth. Stir continuously until the mixture thickens slightly, about 3 minutes. Remove from heat and whisk in sour cream, diced green chilies, onion powder, and salt until the sauce is smooth.
05 - Spoon the chicken filling evenly onto the center of each flour tortilla. Roll up each tortilla tightly and arrange seam-side down in the prepared baking dish.
06 - Pour the prepared white sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup Monterey Jack cheese over the top.
07 - Bake uncovered for 25 to 30 minutes until the cheese is melted, edges are bubbling, and the top is lightly golden.
08 - Allow enchiladas to cool slightly. Garnish with chopped cilantro and extra green onions before serving.
# Expert Advice:
01 -
- You can stash bits of leftover chicken and magically turn them into a crowd-pleaser with just a handful of simple ingredients.
- The silky white sauce is a little revelation, so good you’ll catch yourself swiping up every last drop.
02 -
- If you try to roll the tortillas right from the fridge, they’ll crack—warm them just a bit for pliability.
- Letting the sauce cool a moment before adding sour cream keeps it silky, not curdled.
03 -
- If your sauce looks too thick before baking, splash in a bit more broth and whisk smooth.
- A dash of lime squeezed on top right before serving wakes up every flavor.